Preheat oven to 450°F. In a bowl, toss zucchini, peppers and onion with chili powder. Spread mixture over a baking sheet and drizzle with olive oil. Bake 5 to 8 minutes or until veggies are tender. Spray a large skillet with non-fat cooking spray and heat over medium-high heat. Place one tortilla in skillet, spread the cooked vegetable mixture evenly over the tortilla, sprinkle on the cheese, and top with the second tortilla. Cook about 2 minutes or until cheese is melted. Flip tortilla, then cook 2 more minutes or until lightly browned on both sides. Slide onto a cutting board, cut into eighths, then serve with salsa for dipping.

Pita Chips & Fruit Salsa

Just a half of a cup of this salsa counts as one of your daily fruit servings (you need three a day), and the whole-wheat pita chips are healthier than potato or tortilla chips. Serves 4.

1 cup diced mango or papaya

1 cup diced pineapple

2 tablespoons chopped cilantro

1/4 cup diced red onion

2 tablespoons honey

1 tablespoon lime juice

4 whole-wheat pita pockets

1/3 c. olive oil

Preheat oven to 425 degrees. Cut pitas into 8 slices. Brush tops with oil. Place on a baking sheet, oil side up, and bake for 10 minutes. While chips are baking, make salsa by combining the remaining ingredients in a medium bowl. Serve fruit salsa with pita chips.

Strawberry Parfait

This is cool and refreshing like ice cream, but it's got less fat and sugar and a serving of dairy (you need at least 3 a day) and fruit. Serves 1.